Mini Carrot Bundt Cakes

• Mini Bundt Cakes
• 18 1/4 ounces carrot cake mix
• 1/2 cup water
• 1/2 cup oil
• 3 eggs, beaten
• 1/2 cup walnuts, finely chopped
• 1/2 cup raisins
• 1/2 cup carrot, grated
• 8 ounces crushed pineapple in juice
• Cream Cheese Drizzle
• 1/2 cup cream cheese, softened
• 3 tablespoons butter, melted
• 2 cups powdered sugar
• 1/4 cup milk

1. Cake: Combine all ingredients in a large mixing bowl and beat for 2 minutes with electric beater for 2 minutes.
2. Pour into greased mini Bundt pan.
3. Bake at 375u0b0F for 18-20 minutes or until a toothpick comes out clean.
4. Let cool for 10 minutes then remove to serving plate. Top with cream cheese drizzle.
5. Drizzle: Combine all ingredients in a bowl; beat with electric mixer until smooth.

cake mix, water, oil, eggs, walnuts, raisins, carrot, pineapple, cream cheese drizzle, cream cheese, butter, powdered sugar, milk

Taken from www.food.com/recipe/mini-carrot-bundt-cakes-177135 (may not work)